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⏰ Prep 10 minutes • Bake 20 minutes 👶🏻 Suitable from 6 months, cut into quarters or strips to serve

❄️ Store in the fridge for 3 days, or freeze for up to 3 months

These delicious savoury muffins packed full of vegetables like avocado, courgette and carrot are perfect for a family lunch or a kids snack! Soft and spongy these muffins are also perfect as first finger foods for babies!


  • 1 avocado

  • 1 courgette, grated and squeezed

  • 1 carrot, peeled and grated

  • 3 eggs (can replace with flax eggs)

  • 3 big tbsps grated Parmesan (or 1 tbsp nutritional yeast)

  • 50g almond flour

  • 150g plain flour

  • 2 tsp baking powder

  • Pinch of salt


  1. Preheat the oven to 180°C

  2. Add all the ingredients to a bowl and mix well until a sticky soft dough is form.

  3. Spoon into a greased muffin tin and bake for 20-25 minutes until the bites have risen nicely and are golden on top.

  4. Check if the muffins are ready inserting a toothpick in the center. If the toothpick comes out dry, the muffins are cooked.

  5. Let the muffins cool down.

  6. Enjoy!⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Have a look what I have used for this recipe:


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